2 cups crushed vanilla wafers
1 cup ground toasted almonds
1/2 cup granulated sugar
1/2 cup butter, melted
2 cups milk chocolate chips
1 envelope unflavored gelatine
1/2 cup milk
16 ounces softened cream cheese
1/2 cup sour cream
1/2 teaspoon almond extract
1/2 cup whipping cream, whipped

For the crust, combine crumbs, almonds, sugar and butter in a bowl. Mix well. Press firmly onto bottom and 2 inches up sides of a 9-inch springform pan.

For the filling, melt chocolate chips in a heavy saucepan over low heat, stirring frequently. In a small saucepan, sprinkle gelatine over milk; let stand for 1 minute. Warm over low heat, stirring frequently, until gelatine is dissolved. In a large mixer bowl, beat cream cheese, sour cream and chocolate until fluffy. Beat in gelatine mixture and almond extract. Fold in whipped cream; pour into crust. Chill about 3 hours or until firm. Run knife around edge of cheesecake; remove rim. Garnish as desired.